Tandoori-Inspired Oven Chicken Skewers

Inspired by the flavors of India, these chicken thigh skewers take only 15 minutes in the oven, plus a couple of minutes under the broiler. Serve warm over rice as a main dish, at room temperature as an appetizer, or as a protein source for a salad.

• Preparation Time: 15 mins
• Cooking Time: 18 mins
• Total Time: 33 mins
• Calories: 370 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 lemon, zested and juiced
• 3 tablespoons garam masala
• 2 ½ pounds skinless, boneless chicken thighs
• 1 (1 inch) piece fresh ginger, grated
• 2 (6 ounce) containers peach-mango yogurt

Recipe Instructions

Step 1

Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.

Step 2

Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.

Step 3

Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.

Step 4

Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.

Step 5

Bake skewers in the preheated oven for 15 minutes. Remove from oven.

Step 6

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.